Grilled Chicken With Buttery Barbecue Sauce Grilled Chicken With Buttery Barbecue Sauce

Author: Canadian Living

"Spatchcocking” a chicken means flattening it after removing the backbone. This decreases cooking time and, along with the superflavourful basting sauce, keeps the meat moist and juicy.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2011


Barbecue Sauce:


Barbecue Sauce: In saucepan, heat 1 tbsp of the butter over medium heat; fry onion, stirring often, until golden brown, about 8 minutes.

Add vinegar and garlic; cook until no liquid remains.

Stir in ketchup, honey, sugar, mustard, paprika and cayenne pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until as thick as ketchup, about
25 minutes. Remove from heat. Stir in remaining butter. (Make-ahead: Refrigerate in airtight container for up to 1 month; warm gently before using.)

Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten.

Brush chicken with butter; sprinkle with salt and pepper. Place, bone side down, on greased grill over medium heat; close lid and grill, turning once, for 35 minutes. Grill, brushing with 1/2 cup of the sauce, until juices run clear when thickest part of thigh is pierced, 10 to 15 minutes.

Nutritional facts Per each of 6 servings: about

  • Sodium 417 mg
  • Protein 22 g
  • Calories 297.0
  • Total fat 18 g
  • Potassium 340 mg
  • Cholesterol 93 mg
  • Saturated fat 7 g
  • Total carbohydrate 12 g


  • Iron 7.0
  • Folate 4.0
  • Calcium 2.0
  • Vitamin A 10.0
  • Vitamin C 3.0
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Grilled Chicken With Buttery Barbecue Sauce